摘要
目的:探讨灰灰菜的体外抑菌活性。方法:分别用石油醚、氯仿、乙酸乙酯对灰灰菜65%乙醇提取物进行萃取,然后用滤纸片扩散法和最低抑菌浓度法(MIC)检测3种萃取物对7种人体常见致病菌生长的影响。结果:石油醚、氯仿萃取物对供试菌均无明显抑制作用,而乙酸乙酯萃取物的抑菌活性很强,其对大肠杆菌的最小抑制浓度(MIC)小于1.56mg/ml,对绿脓杆菌、金黄色葡萄球菌、枯草芽孢杆菌、藤黄微球菌的MIC分别为3.13、6.25、6.25、12.5mg/ml,而对粪肠球菌和白假丝酵母的MIC均大于50mg/ml。结论:乙酸乙酯萃取物对细菌具有明显的抑制作用,且对革兰氏阴性菌的抑制效果强于革兰氏阳性菌,但对真菌的抑制作用不明显。
Objective: To study the antimicrobial activity of Chenopdium album L. extract in vitro. Methods: Chenopdium album L. was extracted with 65% ethanol, and then vacuum concentration was conducted to remove ethanol. Finally the concentrate was extracted with petroleum ether, chloroform and ethyl acetate, separately. The effects of different solvent extracts against seven species of pathogenic microorganisms were determined by the methods of agar diffusion and minimal inhibitory concentration (MIC). Results: The...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第5期112-114,共3页
Food Science
基金
贵州省优秀科技教育人才专项基金项目(黔科教办200304)
教育部春晖计划项目(Z2006-1-52014)
贵州省教育厅自然科学基金项目(黔教科2006304)
关键词
灰灰菜
提取物
抑菌活性
Chenopdium album L
extract
antimicrobial activity
